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FLAVOUR AND HAZE STABILITY DIFFERENCES DUE TO HOP TANNINS IN ALL‐MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN‐FREE MALT
Author(s) -
Delcour Jan A.,
Schoeters Marc M.,
Meysman Erwin W.,
Dondeyne Pieter,
Schrevens Eddie L.,
Wijnhoven Jacques,
Moerman Etienne
Publication year - 1985
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1985.tb04311.x
Subject(s) - hop (telecommunications) , proanthocyanidin , tannin , food science , chemistry , residue (chemistry) , polyphenol , biochemistry , antioxidant , computer network , computer science
All‐malt Pilsner beers were brewed with proanthocyanidin‐free malt ( ant 13 × 13 × Rupal). Hopping was with n‐hexane tannin‐free hop extract with or without n‐hexane extracted hop residue or with whole leaf hops. The different beers were analysed chemically and presented to an expert panel to detect possible preferences and differences in bitterness and astringency. The impact of hop proantho‐cyanidins on haze formation is comparable to that of malt proanthocyanidins. No differences between the beers were found in triangular tests. Statistical analysis of the paired comparison tests showed that hop proanthocyanidins do not contribute to the bitterness of beer since beer brewed with tannin‐free hop extract is slightly more bitter than beer brewed with whole leaf hops. No differences in astringency were noted between beers brewed with or without hop proanthocyanidins and it was found that the panel expressed a very slight preference for beer brewed with n‐hexane hop extract over beer brewed with both n‐hexane hop extract and extracted hop residue.